This stir-fry is one of my go-to healthy and easy weeknight dinners, especially if we’ve been traveling or super busy and I want an extra boost of veggies!
It’s the perfect blend of savory and sweet, marinating all of the veggies and protein in a delicious coconut-based sauce.
I hope you enjoy this simple balanced dish packed with protein, fiber, and flavor!1
Benefits behind this bowl
Ancestral ground beef — rich in iron, zinc, and B12 to support energy and immune health
Purple cabbage — high in antioxidants and fiber to support gut health and reduce inflammation
Coconut aminos — a gluten-free, lower-sodium alternative to soy sauce with a naturally sweet umami flavor
Ginger — anti-inflammatory properties and supports healthy digestion
Frozen peas and carrots — fiber-rich and packed with vitamins A and C
Servings: 4 | Prep: 5 minutes | Total time: 30 minutes | Dairy-free, gluten-free, high-protein
Appliances & Utensils
Ingredients
For the stir fry:
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
4 cloves garlic, peeled and minced
1 cube ginger, frozen
1 lb Ancestral ground beef
1/2 teaspoon kosher salt
1 small purple cabbage, washed and chopped into thin shreds
1/2 (16-ounce) bag of frozen peas and carrots
1/2 cup coconut aminos
1 tablespoon crunchy chili oil
1 teaspoon rice vinegar
For the toppings:
2 cups Jasmine rice, cooked
Sesame seeds, as desired
Spicy mayo (1 teaspoon sriracha: 1 tablespoon avocado mayo combined per serving)
Instructions
Cook the rice: Rinse 2 cups jasmine rice and add to a pot with 3 cups water and a pinch of salt. Bring to a boil, then turn to low, cover with a lid, and cook for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
Cook the onions and beef: Heat a skillet over high heat, then turn to medium. Add 1 Tbsp extra-virgin olive oil and 4 cloves minced garlic. Add 1 diced yellow onion and 1 frozen ginger cube, then sauté until the onions are softened, about 3 to 4 minutes. Add 1 lb ground beef with 1/2 tsp kosher salt, stirring occasionally until fully browned.
Add vegetables: Add the finely shredded purple cabbage and 1/2 bag of frozen peas and carrots. Stir to combine, then cover with a lid and cook for 5 minutes to soften.
Add seasonings: Add 1/2 cup coconut aminos, 1 Tbsp crunchy chili oil, and 1 tsp rice vinegar to the pan. Stir until everything is evenly coated. Cover with a lid and cook for an additional 8 to 10 minutes, until the cabbage is softened and the veggies are warmed through.
Prepare the spicy mayo (optional): In a small bowl, mix 1 Tbsp avocado mayonnaise and 1 tsp sriracha per serving until smooth and combined.
Serve: Add a scoop of rice to each bowl and top with the stir fry. Finish with sesame seeds and spicy mayo as desired. Enjoy warm!
Pro tips
Can I prep this ahead of time? Yes, cook everything ahead of time and store the stir fry and rice in separate airtight containers in the fridge for up to 4 days. Reheat and add your toppings just before serving.
Can I use fresh ginger instead of frozen? Yes, substitute 1/2 teaspoon freshly grated ginger for the frozen cube.
Can I use a different protein? Yes, ground turkey, ground chicken, or crumbled tofu all work here with this seasoning. Adjust cook time as needed for ground chicken.
What can I substitute for coconut aminos? If you’re not strictly gluten-free, tamari is a great swap at the same quantity. Coconut aminos are slightly sweeter and lower in sodium, so if using tamari start with 1/4 cup and adjust to taste.
How do I know when the beef is fully cooked? Ground beef is done when it’s no longer pink. Use the spatula to break it up well.
Can I use a different cabbage? Yes, green cabbage or a pre-shredded cabbage slaw bag both work well and save prep time.
What if I am vegetarian or vegan? Swap the ground beef for crumbled tofu or tempeh seasoned with the same spices. Both options absorb the coconut aminos beautifully and are high in plant-based protein.
How should I store leftovers? Store the stir fry and rice separately in airtight containers in the fridge for up to 4 days. Reheat in the microwave for 60 to 90 seconds before serving.
I hope you enjoy this recipe! You can save it by emailing it to yourself or bookmarking it directly on Substack.
Here’s to a nourishing and joyful week ahead,
Grace Barker
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